This recipe delivers a hearty and delicious sausage, chicken, and rice dish perfect for a weeknight dinner. It's easy to make, requires minimal cleanup (thanks to the one-pan method!), and is easily customizable to your taste preferences. We'll explore variations and answer common questions along the way.
What kind of sausage is best for this recipe?
The beauty of this recipe is its versatility! You can use almost any kind of sausage you enjoy. Italian sausage (sweet or spicy), andouille sausage, chorizo, or even breakfast sausage all work wonderfully. Just be sure to remove the casings before browning the sausage. The casing can add a slightly bitter taste and unpleasant texture.
Can I use different types of chicken?
Absolutely! Boneless, skinless chicken breasts, thighs, or a combination of both will work perfectly. Chicken thighs will give you a richer, more flavorful dish, while chicken breasts remain leaner. Cut the chicken into bite-sized pieces for even cooking.
How can I make this recipe healthier?
To make this recipe healthier, consider using brown rice instead of white rice for added fiber. You can also swap out some of the sausage for extra chicken or vegetables like bell peppers, onions, or zucchini. Opt for leaner sausage options and reduce the amount of oil used when browning the meat.
What are some variations on this recipe?
The possibilities are endless! Here are a few ideas:
- Spicy Sausage and Chicken Rice: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for an extra kick.
- Mediterranean Sausage and Chicken Rice: Incorporate chopped Kalamata olives, sun-dried tomatoes, and crumbled feta cheese for a Mediterranean twist.
- Creamy Sausage and Chicken Rice: Stir in some heavy cream or cream cheese at the end of cooking for a creamy, indulgent dish.
Detailed Sausage, Chicken, and Rice Recipe
Ingredients:
- 1 lb Italian sausage, casings removed
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups long-grain rice
- 3 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions:
- Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil.
- Add the sausage to the skillet and cook, breaking it up with a spoon, until browned. Remove the sausage from the skillet and set aside.
- Add the chicken to the skillet and cook until browned on all sides.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the rice, oregano, and basil. Cook for 1 minute, stirring constantly.
- Add the chicken broth, diced tomatoes, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in the cooked sausage and serve hot.
This recipe is a fantastic base that you can easily adapt to your own preferences. Enjoy!
Can I make this recipe in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for both slow cookers and Instant Pots. For the slow cooker, brown the sausage and chicken as directed above, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. For the Instant Pot, sauté the sausage and chicken, then add the remaining ingredients. Cook on manual high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Quick release any remaining pressure.
This versatile recipe is sure to become a family favorite! Remember to adjust seasonings to your liking and experiment with different ingredients to create your perfect sausage, chicken, and rice dish.
